Monday, January 13, 2014


Dinner, January 13th, 2014


Hungarian Goulash Cup 3.75 Bowl 4 .75
Butternut Squash, toasted almonds, sour cream Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
First Courses


 
Crispy Calamari
chili-lime sauce 7.50
House Smoked Salmon
cucumber salad 8.50
Beef Tenderloin Tips Sauté
cognac sauce, crispy onions 8.75
 
 
Oysters on the Half Shell
cocktail sauce, half dozen 14.50
Jonah Crab and Shrimp Cake
remoulade, mustard sauce 8.00
Steamed Mussels Provencal
tomatoes garlic and olive oil,
grilled french bread 8.50


Salads
House
assorted greens, walnuts, grapefruit segments, red onions and dried
cranberries with a honey mustard vinaigrette 4.00
Mediterranean
hummus, lawash chips, roasted garlic and cracked wheat salad,
nicoise olives, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25
Baby Kale
orange and ginger vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh 7.50
Rocky’s Caesar 6.00
add Atlantic Salmon to any salad 5.00
Just for Today


Tapas
Steamed Mussels
vermouth sauce, artichokes, capers and sweet onion 8.50
Venison and Ham Pate
whole grain mustard, house made pickles,
mixed greens, red wine vinaigrette 7.50
 
Main Courses
Grilled Spice Rubbed Catfish
Cajun remoulade, basmati, pineapple salsa 18.75
Pan Roasted Ribeye of Beef
Cognac sauce, smoked gouda mashed potatoes,
asparagus 26.50


Main Courses

 Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, butternut squash coulis 13.75

Salt Cured Poached Atlantic Salmon

pesto, potato pancakes, Mediterranean squash 15.50

Frog Legs Sauté

brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.00

Broiled Georges Bank Cod

remoulade, new potatoes, vegetable 20.75

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, hazelnuts 21.75

Grilled Great Lakes Whitefish

stone ground mustard sauce, apple, celery root salad, new potatoes, greens beans 22.75

Jumbo Lump Crab Stuffed Atlantic Salmon

crab sauce, lorette potato, vegetable 23.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce* 24.75

Seafood al la Nage

lobster, mussels, gulf shrimp, scallops, tomato, garlic and herbs, pappardelle 27.75

Chicken Cordon Blue

supreme sauce, gruyere, smoked ham, fried egg, asparagus 16.50

Lightly Smoked Roast Range Chicken

herb sauce, fine noodles with brie and roasted vegetables 16.50

Roast Duckling

natural sauce, wild rice with bacon and almonds, stewed apples, glazed pears 18.25

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, wild mushrooms, braised red cabbage, crispy sweet potatoes 24.50

Filet Mignon

Cognac and black peppercorn sauce, portobello, mashed redskin potatoes, crispy onion* 6 oz. 21.75 9 oz. 28.50

Chocolate Ganache (please allow 25 minutes for preperation) 8.00

Feature Wines

White Wine Blend, Claude Val, France, 2011 25.00 * Syrah, J. Lohr, Paso Robles 2010 30.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

No comments:

Post a Comment